Steve Szabo

Saganaki cheese with cuttlefish and chilli coriander dressing

Serves 6

Ingredients

6 slices saganaki (imported Greek cheese available at markets or Greek delis)
1 kg cuttlefish
3 chillis, finely chopped
1 clove garlic crushed
1/2 bunch coriander, finely chopped
1/2 red onion finely chopped
500 ml olive oil
1 tsp salt
1 tsp pepper flour

Method

Slice saganaki into triangles 1 cm thick and lightly flour.

To make dressing, finely chop onion and crush garlic. Saute in hot pan till garlic is nut brown, add chillies and coriander, take off heat ; add seasoning and olive oil, leave to infuse.

Trim and clean cuttlefish, cut into thick strips, score then sprinkle with salt and pepper. Lightly flour.

To serve heat a frying pan and place in saganaki and fry till golden brown on both sides. Then fry cuttlefish, place saganaki on plate. Top with pieces of cuttlefish. Drizzle dressing around plate.